Empadao

Ingredients

Pie crust

2 (9-inch) crusts

Egg yolks

2

Parmesan cheese

1 cup, grated

Milk

1 cup

All-purpose flour

2 tablespoons

Butter

2 tablespoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Dried oregano

1 teaspoon

Chicken broth

1/2 cup

Tomato paste

2 tablespoons

Frozen peas

1 cup

Green bell pepper

1, diced

Carrots

2, diced

Garlic

2 cloves, minced

Onion

1, chopped

Ground beef

1 pound

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion, minced garlic, diced carrots, diced green bell pepper, and frozen peas to the skillet. Cook for 5 minutes, or until the vegetables are slightly softened.
3. Stir in the tomato paste, chicken broth, dried oregano, salt, and pepper. Simmer for 10 minutes, or until the mixture thickens slightly.
4. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to create a roux.
5. Gradually whisk in the milk and cook until the mixture thickens and comes to a boil, stirring constantly.
6. Remove the saucepan from the heat and stir in the grated Parmesan cheese and egg yolks until fully combined.
7. Preheat the oven to 350°F (175°C).
8. Line a deep pie dish with one of the pie crusts, ensuring it covers the bottom and sides.
9. Pour the meat and vegetable mixture into the pie crust, spreading it evenly.
10. Pour the cheese sauce over the meat and vegetable mixture, making sure it covers the filling.
11. Cover the filling with the second pie crust and seal the edges by crimping with your fingers or a fork. Cut a few slits on the top crust to allow steam to escape during baking.
12. Bake for 30-35 minutes, or until the crust is golden brown and flaky.
13. Allow the empadão to cool for a few minutes before serving. Slice and enjoy this delicious Brazilian treat!